G. Wu

The development of meat tenderness is likely to be compartmentalised by ultimate pH

Dominic Lomiwes, Mustafa M. Farouk, G. Wu et al. · Meat Science · 2013 · 191 citations

Animal Physiology, Nutrition, Ultimate Ph +10

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

G. Wu, Mustafa M. Farouk, Stefan Clerens et al. · Meat Science · 2014 · 121 citations

Animal Physiology, Nutrition, Animal Nutrition +10

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Mustafa M. Farouk, Nilay MUSTAFA, G. Wu et al. · Meat Science · 2011 · 103 citations

Nutrition, Alternative Explanation, Waterholding Capacity +5

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

Carmen J. Contreras‐Castillo, Dominic Lomiwes, G. Wu et al. · Meat Science · 2015 · 68 citations

LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage

G. Wu, Stefan Clerens, Mustafa M. Farouk · Food Chemistry · 2013 · 36 citations

Biochemistry, Protein Folding, Lc Ms/ms Identification +11